Roasted Poussins with Pancetta, Artichoke and New Potato Salad

Serves: 6

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Total Time: 100

Cook Time: 100

• 1  lemon
• 5  large, fresh rosemary sprigs
• 60 ml (4tbsp) white wine vinegar
• 150 ml (1?4 pint) fruity white wine
• 4  garlic cloves
• 45 ml (3 level tbsp) chopped fresh oregano or pinch dried
• 290 gram(s) jar antipasto artichokes
• 3  poussins, each weighing about 450g (1lb)
• Salt and ground black pepper
• 2.5 ml (1?2 level tsp) cayenne pepper
• 450 gram(s) (1lb) new potatoes
• 225 gram(s) pancetta or prosciutto or streaky bacon
• 350 gram(s) peppery salad leaves, such as watercress, mustard leaf and rocket, washed and dried

Method

1. Grate the rind from the lemon and remove the leaves from the sprigs of rosemary. Place in a large bowl with the white wine vinegar, white wine, crushed garlic cloves, oregano and 60ml (4tbsp) oil from the antipasto artichokes. Stir well.
2. Using a fork, pierce the skin of the poussins in five or six places, then season well with ground black pepper and the cayenne pepper. Place birds, breast-side down, in the bowl and spoon the marinade over. cover; refrigerate overnight.
3. Halve or quarter the potatoes and boil for 2min in salted water. Drain. Roughly chop the pancetta. Drain the artichokes (reserve the oil to use in salad dressings, etc).
4. Lift the poussins from the marinade and place, breast-side up, in a large roasting tin. Scatter the potatoes, pancetta and artichokes around them and pour the marinade over.
5. Cook at 200°C (180°C fan) mark 6 for about 1hr 30min, basting occasionally or until golden and cooked through.
6. Remove the poussins and cut each in half lengthways; keep warm. Toss salad leaves with about 75ml (5tbsp) warm cooking juices. Arrange leaves on warm plates, then top with the potatoes, pancetta, artichokes and poussin halves. Serve immediately.

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